Unfortunately, I am a fan of of McDonalds. As I’ve gotten older, it’s become harder for me to eat it with a clear conscience, but I still think it’s delicious. My go-to order is a Double Cheeseburger with extra cheese, a 10 piece Chicken McNugget with Honey Mustard, and a medium fry. This is my attempt at recreating the Chicken McNuggets. These turned out amazing and are delicious nuggets, but they’re not exact replicas… I would say these are like it Chicken McNuggets and the Original Chicken Crispers from Chili’s had a baby.

There is a beer batter-esk wet batter (soda water instead of beer) for that smooth outer-shell, which slightly differs from McDonald’s but more so resembles the original chicken crispers from Chili’s. The inside is chicken breast that is pureed along with some seasoning and eggs to resemble the same texture that McDonald’s has. You could also probably add in a chicken thigh for a little extra juiciness. Then for a dipping sauce there is a mayo-based honey mustard that I could basically eat with anything.

These are amazing, and kids will love them, and they’re at least made with real food instead of who knows what from McDonald’s. Are they the healthiest? No. But they’re delicious!

Some Cooking Essentials:

Copycat Chicken McNuggets

Yield: 4-6

Cook modePrevent screen from turning off

Ingredients

McNuggets

4 boneless, skinless chicken breast
3 large eggs
3 teaspoons kosher salt
1 tablespoon garlic powder
1 teaspoon black pepper
1/2 teaspoon smoked paprika

Wet Batter

1 1/2 cups all purpose flour
3 teaspoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 egg
3 tablespoons yellow mustard
1 1/2 cups cold soda water
High smoke point cooking oil

Honey Mustard- You may want to double this recipe

1 cup mayonnaise
1/4 cup honey
3 tablespoons dijon mustard
1 teaspoon white vinegar

Instructions

Line sheet with parchment paper.
In a food processor, combine the cubed chicken, eggs, salt, garlic powder, black pepper, and paprika. Blend until it forms a paste-like consistency.
Grease your hands with oil to prevent sticking. Use your hands to shape the chicken mixture into nugget shapes, and place on parchment paper. Place baking sheet in freezer for 30 mins or until firm.
When chicken nuggets are firm: Fill a deep pot with 2-3 inches with oil (with high smoke point) over medium heat until the temperature reaches 380°F.
In a large bowl, whisk together flour, salt, garlic powder, onion powder, black pepper. Whisk in the egg and yellow mustard, then slowly whisk in the soda water, and whisk until completely combined. The batter should be runny.
In batches, dip the nuggets into the batter, and then add them to the hot oil- leave room in the pan so that the nuggets don’t touch each other. Let them cook until they are golden brown. Transfer to wire rack over baking sheet to drain and then continue with the rest of the nuggets.
Let cool for a couple of minutes and then serve with the Honey Mustard Dipping Sauce below!

Honey Mustard